I must apologize firstly for the photo up there. It seems that the original photo that used to reside in that space took off when I wasn't looking and I have yet to find it. This is a thumbnail version that will have to do until I can get another photo taken. But don't let the photo in any way influence you as to the deliciousness of this sangria. We've been making it for years, and trust me when I tell you that it's pretty awesome stuff.
We make lots of sangria during the summer and keep it marinating in the fridge, just in case a party should erupt – you never really know, right? The down-side is that you have to plan ahead if you want sangria at your BBQ this weekend. It takes 24 hours for the oranges, lemons and limes to impart their citrus goodness and create some good sangria flavors, but the longer it sits, the better the flavors. Besides those fruits, you’re going to need some red wine, some brandy, some sprite/7-up/sierra mist, some orange juice, some triple sec or Cointreau and some grenadine. Just mix it all up in a large pitcher, cover with some plastic wrap and stick it in the fridge for 24 hours, and you’re going to love what comes out. Really.
Beer’s good, wine’s great, but sangria is a party!
1 750-ml bottle of dry red wine (3 cups)
1 ½ cups lemon-lime soda (like 7Up)
1 ½ cups orange juice, strained
16 lime slices (2 limes)
16 lemon slices
8 orange slices (1 orange)
1 cup brandy
¼ cup sugar (optional)
1/4 cup Triple Sec or Cointreau
2 tablespoons grenadine
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
Stir wine, soda, orange juice, 8 lime slices, 8 lemon slices, orange slices, brandy, sugar (optional), Cointreau or triple sec, grenadine, lemon juice and lime juice in large pitcher to combine. Let marinade overnight. Taste and add more sugar if you would like it sweeter (I don't use any sugar in mine). Fill large wineglasses with ice cubes. Fill glasses and garnish with remaining lime and lemon slices and serve.